Make a pot of standard 12,5 kg brine.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g scallion 300g cooking wine100g chicken essence monosodium glutamate.

Spices: Rhizoma Kaempferiae 30g star anise 20g clove10g nutmeg 50g fennel 20g angelica dahurica 50g Amomum tsaoko 50g vanilla 60g orange peel 30g cinnamon 80g rush 50g Senecio scandens 30g citronella 40g dried grass (for better preservation of the above spices, it is recommended to use a large spice box, which is available in farmers' markets and the price is relatively affordable. About 2-5 yuan. Its purpose is to keep the brine convenient. The older generation in Sichuan will tell you that the brine is more fragrant as it gets older, and a good brine can last for decades.) 50 grams of dried Chili leaves 100 grams (these two kinds are released, because dried Chili peppers are easy to rot after being marinated once, and if they are mixed with the spices above, it will easily lead to the damage of spices; The fragrant pages have the function of anti-corrosion, and the use method will be introduced in detail in the later preservation)

Soup stock raw materials: chicken skeleton 3500g and tube bone1500g.